WO2019129822A1 - Coating for fruit - Google Patents
Coating for fruit Download PDFInfo
- Publication number
- WO2019129822A1 WO2019129822A1 PCT/EP2018/097040 EP2018097040W WO2019129822A1 WO 2019129822 A1 WO2019129822 A1 WO 2019129822A1 EP 2018097040 W EP2018097040 W EP 2018097040W WO 2019129822 A1 WO2019129822 A1 WO 2019129822A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- composition
- weight
- fruit
- polymer
- vinyl alcohol
- Prior art date
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 102
- 238000000576 coating method Methods 0.000 title claims abstract description 71
- 239000011248 coating agent Substances 0.000 title claims abstract description 53
- 239000000203 mixture Substances 0.000 claims abstract description 187
- 230000004580 weight loss Effects 0.000 claims abstract description 64
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000003306 harvesting Methods 0.000 claims abstract description 17
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 144
- 229920000642 polymer Polymers 0.000 claims description 114
- 229920002451 polyvinyl alcohol Polymers 0.000 claims description 91
- 239000004372 Polyvinyl alcohol Substances 0.000 claims description 67
- 239000003795 chemical substances by application Substances 0.000 claims description 44
- 229920001519 homopolymer Polymers 0.000 claims description 37
- 230000007062 hydrolysis Effects 0.000 claims description 36
- 238000006460 hydrolysis reaction Methods 0.000 claims description 36
- 239000000126 substance Substances 0.000 claims description 36
- IMROMDMJAWUWLK-UHFFFAOYSA-N Ethenol Chemical compound OC=C IMROMDMJAWUWLK-UHFFFAOYSA-N 0.000 claims description 30
- 239000006185 dispersion Substances 0.000 claims description 27
- 229920001577 copolymer Polymers 0.000 claims description 24
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 229940068984 polyvinyl alcohol Drugs 0.000 claims description 19
- 235000019422 polyvinyl alcohol Nutrition 0.000 claims description 19
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 claims description 15
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims description 14
- 239000005977 Ethylene Substances 0.000 claims description 14
- 150000001732 carboxylic acid derivatives Chemical class 0.000 claims description 11
- 239000000178 monomer Substances 0.000 claims description 11
- 229920001567 vinyl ester resin Polymers 0.000 claims description 11
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 9
- 239000002270 dispersing agent Substances 0.000 claims description 9
- 229920005862 polyol Polymers 0.000 claims description 7
- 150000003077 polyols Chemical group 0.000 claims description 7
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 239000002202 Polyethylene glycol Substances 0.000 claims description 2
- 229920001223 polyethylene glycol Polymers 0.000 claims description 2
- MYWUZJCMWCOHBA-VIFPVBQESA-N methamphetamine Chemical compound CN[C@@H](C)CC1=CC=CC=C1 MYWUZJCMWCOHBA-VIFPVBQESA-N 0.000 claims 1
- 229960004063 propylene glycol Drugs 0.000 claims 1
- 235000013772 propylene glycol Nutrition 0.000 claims 1
- 239000008199 coating composition Substances 0.000 abstract description 21
- 208000016261 weight loss Diseases 0.000 description 60
- 235000004936 Bromus mango Nutrition 0.000 description 46
- 235000014826 Mangifera indica Nutrition 0.000 description 46
- 235000009184 Spondias indica Nutrition 0.000 description 46
- 241000249058 Anthracothorax Species 0.000 description 42
- 235000009467 Carica papaya Nutrition 0.000 description 23
- 238000011534 incubation Methods 0.000 description 21
- 238000011282 treatment Methods 0.000 description 21
- 241000219172 Caricaceae Species 0.000 description 20
- 244000025272 Persea americana Species 0.000 description 19
- 235000008673 Persea americana Nutrition 0.000 description 19
- 238000012360 testing method Methods 0.000 description 14
- 238000010586 diagram Methods 0.000 description 13
- 239000012867 bioactive agent Substances 0.000 description 9
- 230000009467 reduction Effects 0.000 description 9
- 238000006722 reduction reaction Methods 0.000 description 9
- 229940000425 combination drug Drugs 0.000 description 8
- 239000002253 acid Substances 0.000 description 7
- 150000007513 acids Chemical class 0.000 description 7
- 230000003247 decreasing effect Effects 0.000 description 7
- 239000004715 ethylene vinyl alcohol Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- RZXDTJIXPSCHCI-UHFFFAOYSA-N hexa-1,5-diene-2,5-diol Chemical compound OC(=C)CCC(O)=C RZXDTJIXPSCHCI-UHFFFAOYSA-N 0.000 description 6
- 238000007598 dipping method Methods 0.000 description 5
- 240000007228 Mangifera indica Species 0.000 description 4
- 230000002411 adverse Effects 0.000 description 4
- 230000035800 maturation Effects 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 240000006432 Carica papaya Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 229920001897 terpolymer Polymers 0.000 description 3
- OAOABCKPVCUNKO-UHFFFAOYSA-N 8-methyl Nonanoic acid Chemical compound CC(C)CCCCCCC(O)=O OAOABCKPVCUNKO-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 2
- -1 acetate ester Chemical class 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 150000001735 carboxylic acids Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 208000020442 loss of weight Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000013500 performance material Substances 0.000 description 2
- 229920000136 polysorbate Polymers 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 239000003223 protective agent Substances 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 239000001993 wax Substances 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 244000017714 Prunus persica var. nucipersica Species 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000271567 Struthioniformes Species 0.000 description 1
- XSTXAVWGXDQKEL-UHFFFAOYSA-N Trichloroethylene Chemical compound ClC=C(Cl)Cl XSTXAVWGXDQKEL-UHFFFAOYSA-N 0.000 description 1
- 239000012963 UV stabilizer Substances 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 150000001243 acetic acids Chemical class 0.000 description 1
- 125000000217 alkyl group Chemical group 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000002924 anti-infective effect Effects 0.000 description 1
- 230000002141 anti-parasite Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000003096 antiparasitic agent Substances 0.000 description 1
- 229940125687 antiparasitic agent Drugs 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000001680 brushing effect Effects 0.000 description 1
- 150000001721 carbon Chemical group 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 150000002009 diols Chemical class 0.000 description 1
- 239000004815 dispersion polymer Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000002334 glycols Chemical class 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 239000000025 natural resin Substances 0.000 description 1
- 230000006855 networking Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 229920000570 polyether Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000005201 scrubbing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D129/00—Coating compositions based on homopolymers or copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by an alcohol, ether, aldehydo, ketonic, acetal, or ketal radical; Coating compositions based on hydrolysed polymers of esters of unsaturated alcohols with saturated carboxylic acids; Coating compositions based on derivatives of such polymers
- C09D129/02—Homopolymers or copolymers of unsaturated alcohols
- C09D129/04—Polyvinyl alcohol; Partially hydrolysed homopolymers or copolymers of esters of unsaturated alcohols with saturated carboxylic acids
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D131/00—Coating compositions based on homopolymers or copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by an acyloxy radical of a saturated carboxylic acid, of carbonic acid, or of a haloformic acid; Coating compositions based on derivatives of such polymers
- C09D131/02—Homopolymers or copolymers of esters of monocarboxylic acids
- C09D131/04—Homopolymers or copolymers of vinyl acetate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a composition for coating fruit.
- the invention also relates to a method for coating fruit, comprising applying post-harvest to said fruit a coating composition.
- the invention also relates to a fruit item, coated in accordance with said method.
- the invention also relates to the use of a coating composition for the preparation of a post-harvest fruit item with en hanced gloss when coated with said composition compared to a fruit item which is not coated with said composition and/or slower weight loss compared to a fruit item which is not coated with said composition.
- Fruit is often produced and harvested at a different location than the place of consumption. Transporting fruit therefore often involves long distance transport with a considerable time lapse. In addition, in many producing countries, especially in the case of developing economies, a long period of time may elapse between harvest and eventual refrigeration and/or consumption.
- the present invention relates to a com position for coating fruit in the form of a dispersion with water as the dispersant and comprising a plurality of dispersed substances, comprising:
- A2 a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof and a polymer produced from the monomers vinyl acetate and ethylene and optionally a vinyl ester of a highly branched carboxylic acid;
- spacing agent B) a spacing agent, wherein said spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition.
- the invention in a second aspect relates to a method for coating fruit, comprising applying post-harvest to said fruit a composition in the form of a dispersion with water as the dispersant and comprising a plurality of dis persed substances, comprising
- A2 a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof and a polymer produced from the monomers vinyl acetate and ethylene and optionally a vinyl ester of a highly branched carboxylic acid;
- spacing agent B) a spacing agent, wherein said spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition.
- the invention relates to a fruit item, coated in accordance with the method according to the second aspect .
- the invention relates to the use of a composition in the form of a dispersion with water as the dispersant and comprising a plurality of dispersed substances, comprising
- A2 a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof and a polymer produced from the monomers vinyl acetate and ethylene and optionally a vinyl ester of a highly branched carboxylic acid;
- a spacing agent wherein said spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition, for the preparation of a post-harvest fruit item with enhanced gloss when coated with said composition compared to a fruit item which is not coated with said composition and/or slower weight loss compared to a fruit item which is not coated with said composition.
- the coating resulting from said composition when applied to the fruit allows for a minimal continued metabolism and maturation/ ripening of the fruit item within the coating, so that taste of the fruit is not adversely impacted.
- compositions on fruit results after drying of the composition in a coating which is fully biodegradable and which can be easily washed off with water if desired, so that the coating in effect functions as a removable package for the fruit.
- Fig.l shows a diagram of the weight loss of oranges after 30 days of incubation.
- Horizontal axis treatments; vertical axis: percentage weight loss based on the weight before treatment.
- Fig.2 shows a diagram of the gloss of oranges after 30 days of incubation.
- Horizontal axis treatments;
- verti cal axis average gloss based on a score between 1 and 7.
- Fig.3 shows a diagram of the weight loss of mangos after 9 days of incubation.
- Horizontal axis treatments; vertical axis: percentage weight loss based on the weight before treatment.
- Fig.4 shows a diagram of the gloss of mangos after 9 days of incubation. Horizontal axis: treatments; vertical axis: average gloss based on a score between 1 and 7.
- Fig.5 shows a diagram of the weight loss of papayas after 13 days of incubation. Horizontal axis: treatments; vertical axis: percentage weight loss based on the weight before treatment.
- Fig.6 shows a diagram of the gloss of papayas on day 1 after coating the fruit items.
- Horizontal axis treat ments; vertical axis: average gloss based on a score be tween 1 and 7.
- Fig.7 shows a diagram of the weight loss of avocados after 9 days of incubation.
- Horizontal axis treatments, vertical axis: percentage weight loss based on the weight before treatment.
- Fig.8 shows a diagram of the gloss of avocados on day 9 after coating the fruit items.
- Horizontal axis treat ments; vertical axis: average gloss based on a score be tween 1 and 8.
- Fig.9 shows a diagram of the BRIX values of papayas on day 13 after coating the fruit items.
- Horizontal axis treatments; vertical axis: average BRIX values in Brix 0 .
- the invention provides for a coating composition which can be applied post-harvest to a fruit in order to minimize weight loss of said fruit while the coated fruit item has a glossy appearance.
- the coating composition is in the form of a disper sion with water as the dispersant and comprises a plurali ty of dispersed substances.
- This plurality of dispersed substances comprises at least a portion of a polymer and/or a mixture of polymers, and a portion of a spacing agent .
- the composition contains at least a linear homopoly mer or copolymer of vinyl alcohol.
- the inventors have sur prisingly discovered that the use of linear vinyl alcohol polymers lead to increased gloss and decreased weight loss of fruit coated with said composition during marketing de lays .
- the vinyl alcohol polymers used in the composition preferably have a molecular weight of at least 10.000 Da. Such polymers cannot pass the membranes of the digestive tracts of the consumers of the fruit. This way washing of the coated fruit is not necessary.
- the composition may comprise vinyl alcohol polymers in a proportion of at least 50% by weight of the total weight of the dispersed polymeric substances, preferably based on the weight the total weight of all the dispersed substances .
- composition therefore is in the form of a dispersion with water as the dispersant and com prising a plurality of dispersed substances, comprising:
- spacing agent B) a spacing agent, wherein said spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition.
- the composition therefore is in the form of a dispersion with water as the disper sant and comprising a plurality of dispersed substances, comprising :
- A2 a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof and a polymer produced from the monomers vinyl acetate and ethylene and optionally a vinyl ester of a highly branched carboxylic acid;
- the composition comprises vinyl alcohol polymer (s) in a proportion of less than 50% by weight of the dispersed polymeric substances in the dispersion and/or less than 50% by weight of all dispersed substances in the dispersion.
- the compo sition comprises vinyl alcohol polymers in a proportion of more than 50% by weight of the total amount of dispersed polymeric substances in the dispersion.
- composition may therefore suitably comprise vinyl alcohol polymers in a proportion of at least 55% by weight of the total weight of the dispersed polymeric substances, such as at least 60 %, at least 65%, at least 75 %, at least 80%, at least 85%, at least 90%, at least 95%, at least 96 %, at least 97%, at least 98% or at least 99% by weight of the total weight of the dispersed polymeric sub stances or in ranges between any two of these percentages.
- the composition comprises essen tially no further polymers than the abovementioned polyvi nyl alcohol polymers. With essentially no further polymers is meant preferably less than 1% by weight of the poly mers. Such compositions perform particularly well with re gard to increased gloss and decreased weight loss.
- the composition comprises vinyl alcohol polymers in a proportion of more than 50% by weight of the total amount of all dispersed substances in the dispersion (w/w) .
- the composition may suitably comprise vinyl alcohol polymers in a proportion of at least 55% by weight of the total weight of all dispersed substances, such as at least 60 %, at least 65%, at least 75 %, at least 80%, at least 85%, at least 90%, at least 95%, at least 96 %, at least 97%, at least 98% or at least 99% by weight of the total weight of all dispersed substances or in ranges between any two of these percentages.
- the vinyl alcohol polymer preferably is a polyvinyl alcohol homopolymer (PVOH) , an ethylene vinyl alcohol co polymer (EVOH) or a combination thereof.
- PVOH polyvinyl alcohol homopolymer
- EVOH ethylene vinyl alcohol co polymer
- the vinyl alcohol polymer is a polyvinyl alcohol homopolymer. The inventors have observed high per formance with regard to increased gloss and decreased weight loss of fruit coated with composition based on these polymers.
- the homopolymer or copolymer of vinyl alcohol is preferably water soluble, i.e. at normal standard temperature, at 20 °C and absolute pressure of 1 bar at least to the extent of their concentration in the composition, such as cold water solu ble vinyl alcohol polymers. Coatings obtained with such polymers show better results and more homogeneous coverage of the fruit items than coatings with non-soluble polymers such as cold-water insoluble polyvinyl alcohol polymers.
- Vinyl alcohol polymers with a high hydrolysis degree are in particular suitable. Therefore, in the composition the homopolymer or copolymer of vinyl alcohol, such as said polyvinyl alcohol homopolymer or ethylene vinyl alco hol copolymer, suitably have a hydrolysis degree between 75 and 100 %, preferably between 80 and 100%, more prefer ably between 85 and 98 %, more preferably between 87 and 98 % such as between 88 and 98%.
- Very suitable hydrolysis degrees are between 85 and 100 %, preferably between 85 and 99, 9%, more preferably between 7 and 99, 9 %, more preferably between 87 and 99, 9 % such as between 88 and 99,9%.
- the polyvinyl alcohol homopol ymer and the ethylene vinyl alcohol copolymer have a hy drolysis degree of between 95 and 100 %, such as between 95 and 99,9 %, such as between 97 and 99,5 %.
- Hydrolysis refers to the general meaning known in the art, namely the molar hydrolysis degree, also indicated as mol.%.
- the in- ventors have observed that when polymers are used with these rather high hydrolysis degrees, this leads to re Jerusalem stickiness of the coatings when applied on the fruit. This is preferred because coatings with low sticki ness have higher integrity, a better appearance and better protective packaging function of the coating.
- the polymer portion in the composition may be a mix ture of polymers, which is a linear homopolymer or copoly mer of vinyl alcohol or a combination thereof and a poly mer produced from the monomers vinyl acetate and ethylene (VAE-copolymer) and optionally a vinyl ester of a highly branched carboxylic acid (VAE-terpolymer) .
- VAE-copolymer a polymer produced from the monomers vinyl acetate and ethylene
- VAE-terpolymer optionally a vinyl ester of a highly branched carboxylic acid
- Suitable proportions of vinyl alcohol polymer to said VAE polymer may range from 10-100:90:0, such as 10:90, 20: 80, 30:70, 40:60, 50:50, 60:40, 70:30: 80:20, 90:10, 100:0, preferably vinyl alcohol polymer is present in a ratio of 50% or more based on the sum of the weight of vinyl alco hol polymer and VAE polymer.
- the polymer is a copolymer.
- the polymer is a terpolymer.
- Highly branched carboxylic acids include tertiary carboxylic acids, including neo acids (neo alkanoic acids) which exhibit highly branched structures in which the carboxylic group is attached to a quaternary carbon atom where Rl, R2 and R3 are alkyl groups.
- Neo acids are trialkyl acetic acids, which include a tetra substituted alpha-carbon.
- Neo acids and the manufacture thereof are for instance described in M. Fefer, Journal of the American Oil Chemists' Society April 1978, Volume 55, Issue 4, pp A342- A348.
- examples of such acids are neopentanoic acids and neodecanoic acids, such as versatic acid of Momentive Performance Materials or Hexion.
- versatic acid (9 or 10) of Momentive Performance Materials or Hexion may be used.
- the vinyl ester of a highly branched carboxylic acid is chosen to affect the rate at which the acetate ester may saponificate and thus to stabilize the terpolymer molecules.
- the coating composi tion also comprises a portion of a spacing agent.
- the spacing agent is present in amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition.
- the presence of this spacing agent is neces sary to provide channels (spaces) for diffusion of meta bolic gases, allowing a minimal continued metabolism and maturation of the fruit item within the coating, so that taste of the fruit is not adversely impacted.
- the spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the poly mers within the composition, such as between 0,005 and 0,9 % by weight based on the weight of the polymers within the composition.
- Suitable spacing agents amounts may be in the range between 0,005 and 0,75 %, between 0,005 and 0,5 %, between 0,01 to 0,9 %, between 0,01 and 0,75 % or between 0,01 and 0,5 % by weight based on the weight of the poly mers within the composition.
- Particularly useful composi tions may comprise spacing agent between 0,1 and 0,5 % by weight based on the weight of the polymers within the com position.
- said spacing agent is a polyol, such as a diol or a triol.
- polyols include polyols, such as a diol or a triol.
- inclusion of polyols in the composition reduces stickiness of coatings compared to other spacing agents described in the art such as starch.
- starch In addition of a substantial amount of starch would increase permeability such that weight loss is not reduced.
- the composition essentially does not comprise starch, and if it is present that is it present in an amount which is at least a factor 10, preferably 100, preferably 1000 less than the amount of polyol present in the composition.
- Suitable polyols include glycols and polyethers.
- Suitable polyols may be selected from the group of glycerol, sorbitol, propylene glycol, polyethylene glycol (polyethylene oxide) or mixtures thereof.
- said spacing agent is glycerol.
- Glycerol may be present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition, such as between 0,005 and 0,9 % by weight based on the weight of the polymers within the composition.
- Suitable glycerol amounts may be in the range of between 0,005 and 0,75 %, between 0,005 and 0,5 %, between 0,01 to 0,9 %, between 0,01 and 0,75 % or between 0,01 and 0,5 % by weight based on the weight of the polymers within the composition.
- Particularly useful compositions may comprise glycerol in an amount between 0,1 and 0,5 % by weight based on the weight of the polymers within the composition. Best results are obtained with glycerol concentrations between 0,01 and 1,0 %, such as between 0,01 and 0,9 % by weight of glycerol based on the weight of the polymers within the composition.
- a coating composition may in addition to the polymer portion and spacing agent portion mentioned above, also comprise further dispersed substances as well.
- further dispersed substances include bioactive agents, nutrients, fertilizers, trace elements, emulsifiers, surfactants, anti-foaming agents, natural resins, natural polymers, biopolymers, sugars, fatty acids, fatty acid esters, mono/di/tri glycerides, sucrose esters, waxes, pH regulators, antioxidants, scrubbing agents etc. It is preferred that the composition comprises less than 50% by weight of further dispersed substances based on the (dry) weight of the composition, preferably less than 10%, or less than 5 %, such as 1, 2, 3 or 4 % or less.
- the composition comprises less than 50% by weight of further dispersed substances based on the weight of the composition (weight of the dispersion) , preferably less than 10 %, or less than 5 %, such as 1, 2, 3 or 4 % or less.
- the composition is a dispersion of polyvinyl alcohol homopolymer and glycerol and less than 10 weight % by volume of the dispersion of further dispersed substances in water.
- this composition comprises less preferably less than 5 %, such as 1, 2, 3 or 4 weight % by volume of the dispersion or less.
- the weight amount of further dispersed substances is less than the weight amount of polyvinyl alcohol polymer.
- Bioactive agents may be selected from the group of ethylene oxidants or neutralizers, antibiotics, fungicides, stabilizers, anti-parasitics , anti-infection means, other biologically active compounds, compounds controlling biological active molecules, useful bacteria, useful fungi, useful enzymes, UV-stabilizers, UV-blockers, etc.
- Such bioactive agents can be chosen from any group of available and suitable bioactive agents.
- Such bioactive agents may be used in order to further improve the conditions during storage of the harvested fruit and to further maintain health, appearance and thus commercial value in a later stage of commercial use.
- the bioactive agents do not form a health or environmental risk.
- the one or more bioactive agents are used in an amount of less than 5 % by weight of the polymer within the coating composition.
- the bioactive agents are preferably water soluble, although other bioactive agents, which can be made water- soluble, such as by using a carrier or encapsulation, are also applicable. In other cases an emulsifier may be added. If one or more crop protecting agents are included in the coating composition, the coating will result in a decrease of the risk of infection by slowing down the development of spores already present before applying the coating. Because of slow and sustained release of the entrapped crop protecting agents, the coating forms a barrier to newly deposited possible harmful micro organisms for an extended-time.
- Typical values for the viscosity of the dispersion compositions are from 3-55 mPas (as determined according to the Hoeppler falling ball method, with a 4 wt . % solution at 20°C) in accordance with DIN 53015 / JIS K 6726, however viscosity values outside this range may also be applicable. It is preferred that the viscosity values are not too high, i.e. preferably below 30, because this facilitates handling of the compositions as used according to the invention.
- the viscosity values in this application refer to viscosity as determined for a 4% aqueous solution of the polymer at 20°C in accordance with DIN 53015 / JIS K 6726.
- the viscosity is lower than 11,5, such as between 3,0 and 9,0.
- Suitable exemplary polyvinyl alcohol homopolymers may for instance have a viscosity of between 3,2 and 3,8 or between 9,0 and 11,0.
- the viscosity is lower than 30, such as between 3 and 30.
- Suitable exemplary polyvinyl alcohol homopolymers may for instance have a viscosity of between 25 and 30 or between 12,0 and 16,0 or between 3,6 and 4,4.
- the polyvinyl alcohol homopolymer has a viscosity lower than 11,5, such as between 3,0 and 9,0, and a hydrolysis degree of between 95 and 100 %, such as between 95 and 99, 9 %, such as between 97 and 99,5 %.
- Suitable examples of polyvinyl alcohol homopolymer have a viscosity of between 3,2 and 3,8 and a hydrolysis degree between 98,0 and 99,0 or a viscosity between 9,0 and 11,0 and a hydrolysis degree between 98,0 and 98,8.
- the ethylene vinyl alcohol copolymer has a viscosity lower than 30, such as between 3 and 30 and a hydrolysis degree of between 95 and 100 %, such as between 95 and 99,9 %, such as between 97 and 99,5 %.
- Suitable examples of ethylene vinyl alcohol copolymer have a viscosity of between 25-30 and a hydrolysis degree between 97,0 and 99,0 or a viscosity between 12,0 and 16,0 and a hydrolysis degree between 99,0 and 99,5 or a viscosity between 3,6 and 4,4 and a hydrolysis degree between 98,0 and 99,0.
- the coating compositions as used according to the invention may comprise a polymer portion in an amount of from 0,3 to 25 weight % by volume of the composition.
- the composition of the invention comprises polymers in an amount of from 1,5 to 20 weight % by volume of the composition, such as 3,0 to 20 weight % by volume of the composition, more preferably in an amount of from 5 to 15 weight % by volume of the composition.
- the invention relates to a method for coating fruit, comprising applying post-harvest to a fruit item a coating composition as described above.
- the invention relates in a third aspect also to a fruit item coated in accordance with this method.
- Said fruit item is preferably selected from the group of banana, mango, melon, citrus fruits, papayas, lychees, oranges, apples, apricots, avocados, bananas, cantaloupes, figs, guavas, kiwis, nectarines, peaches, pears, persimmons, plums, and tomatoes.
- the composition is diluted prior to use.
- the method may result in a thickness of the coating of from 0,3 to 25 pm, preferably 1,5 to 20 pm. This can be achieved in a single coating step. Such thicknesses can be achieved by dipping the fruit in a composition with a polymer concentration of 0,3 to 25 or 1,5 to 20 % weight by volume, respectively.
- a coating of 1,5 to 10 pm is particularly preferred because this provides a minimum weight loss of coated fruit items, while the fruit items have a glossy appearance.
- prior art coatings often require high coating thickness to prevent a very matt appearance
- highly glossy fruit items are obtained with thin coatings with thicknesses of 15 pm and below. This saves material and also enables to apply a suitable coating in one step, without the necessity to apply multiple layers.
- first coating step results in a primer layer and the second step in a "finishing" layer.
- finishing For the sake of efficiency it is however preferred that coating is performed in a single step .
- the dispersion of the coating composition according to the invention may be applied one or more times directly on the fruit items. Preferably the dispersion is applied once.
- the coating dispersion can be applied by several techniques, preferably by spraying or immersion rather than by brushing. When the coating dispersion used has a high viscosity, preferably a dilution of the dispersion is used for applying the dispersion, whereas with a polymer dispersion with a low viscosity, preferably a spraying/immersion technique is used.
- the coating is allowed or made to dry after being applied. During the process of formation of the coating sequestering, crosslinking and other networking of polymers of the coating composition occurs.
- the dispersion of the coating composition according to the invention is applied directly on the fruit items.
- the coating applied to the fruit can therefore be regarded as a packaging material which is directly applied to the fruit skin.
- the composition is applied at least on the fruit skin, although applying the composition also on fruit stems/ and or broken surfaces thereof will not be detrimental to gloss and weight stability.
- the coating is preferably, even if only at a very slow rate, water soluble. Therefore the coating in fact functions as a removable package for the fruit. Furthermore, thereby, e.g. bacteria more rapidly and easily break down the coating after its use into harmless products, i.e. carbon dioxide and water.
- the ratio of spacing agent to polymer in the composition of the invention ensures a balance between water resistance in case of high relative humidity and water solubility in case of longer direct immersion in water .
- the invention relates to the use of abovementioned composition for the preparation of a post-harvest fruit item with enhanced gloss when coated with the composition as described above in respect of the first and second aspect of the invention compared to a fruit item which is not coated with said composition and/or slower weight loss compared to a fruit item which is not coated with said composition, preferably for the preparation of a post-harvest fruit item having a combination of the traits of enhanced gloss, and slower weight loss compared to a fruit item which is not coated with said composition.
- VAE ethylene and vinyl acetate
- gloss was determined. This was done by a test panel. Gloss was assessed on the basis of a 1-7 score. For purposes of reliability, the oranges were randomized and the volunteers of the test panel were not informed of the treatment that oranges were subjected to.
- Table 1 Weight loss over 30 days and gloss with various coatings : oranges .
- Fig.l shows that when the PVOH con taining compositions according to the invention are ap plied to oranges, a marked reduction of weight loss of or anges is achieved compared to untreated oranges and orang es treated with a polymer composition which does not con- tain PVOH.
- Low weight loss is desirable because fruit items are in general traded on the basis of weight and a reduction of weight loss implies a reduction of "infla tion" of the marketing value of the fruit during transport and storage.
- Fig.2 shows that when the PVOH contain ing compositions according to the invention are applied to oranges, a marked increase of gloss of oranges is achieved compared to untreated oranges and oranges treated with a polymer composition which does not contain PVOH.
- This in- creased gloss is most pronounced if a composition based on PVOH and glycerol is used without further polymers (PVOH, 0,01 % glycerol, PVOH, 0,1 % glycerol, PVOH, 1 % glycer ol) .
- the best gloss results are obtained with low amounts of glycerol (0,01%).
- test described in example 1 was performed also on mangos by dipping mangos of known weight in one of the above compositions described in example 1 resulting in a layer thickness of 5 to 7,5 micron. Control mangos were not coated. The same conditions as in example 1 were used, except where indicated.
- Table 2 Weight loss after 9 days and gloss with various coatings : mango .
- Fig.3 shows that when the PVOH containing composi tions according to the invention are applied to mangos, a marked reduction of weight loss of mangos is achieved com pared to untreated mangos and mangos treated with a poly mer composition which does not contain PVOH.
- Fig.4 shows that when the PVOH contain ing compositions according to the invention are applied to mangos, a marked increase of gloss of mangos is achieved compared to untreated mangos and mangos treated with a polymer composition which does not contain PVOH.
- test described in example 1 was performed also on papayas by dipping papayas of known weight in one of the above compositions described in example 1 resulting in a layer thickness of 5 to 7,5 micron. Control papayas were not coated. The same conditions as in example 1 were used, except where indicated.
- Table 3 Weight loss after 13 days and gloss with various coatings : papaya .
- Fig.5 shows that when the PVOH containing composi tions according to the invention are applied to papayas, a marked reduction of weight loss of papayas is achieved compared to untreated papayas and papayas treated with a polymer composition which does not contain PVOH. This re duction of weight loss is most pronounced if a composition based on PVOH and glycerol is used without further poly mers (PVOH, 0,01 % glycerol, PVOH, 0,1 % glycerol, PVOH, 1 % glycerol) .
- Fig.6 shows that when the PVOH contain ing compositions according to the invention are applied to papayas, a marked increase of gloss of papayas is achieved compared to untreated papayas and papayas treated with a polymer composition which does not contain PVOH. This in- creased gloss is most pronounced if a composition based on PVOH and glycerol is used without further polymers (PVOH, 0,01 % glycerol, PVOH, 0,1 % glycerol, PVOH, 1 % glycer ol) .
- Example 4 avocado The test described in example 1 was performed also on avocados by dipping avocados of known weight in one of the above compositions described in example 1 resulting in a layer thickness of 5 to 7,5 micron. Control avocados were not coated. The same conditions as in example 1 were used, except where indicated.
- Table 4 Weight loss after 9 days and gloss with various coatings : avocado .
- Fig.7 shows that when the PVOH containing composi tions according to the invention are applied to avocados, a marked reduction of weight loss of avocados is achieved compared to untreated avocados and avocados treated with a polymer composition which does not contain PVOH.
- Fig.8 shows that when the PVOH contain ing compositions according to the invention are applied to avocados, a marked increase of gloss of avocados is achieved compared to untreated avocados and avocados treated with a polymer composition which does not contain PVOH. This increased gloss is most pronounced if a compo sition based on PVOH and glycerol is used without further polymers (PVOH, 0,01 % glycerol, PVOH, 0,1 % glycerol, PVOH, 1 % glycerol) .
- the BRIX scale is a measurement for the sugar content of fruit. It reflects the amount of solids in the sap, which includes sugars and valuable minerals and trace minerals. A higher BRIX indicates better flavour and better nutrient value. BRIX values were determined with a refractometer .
- the influence of viscosity and hydrolysis grade on weight loss of mangos was tested by using the polymers as listed in Table 5.
- the viscosity refers to viscosity as determined for a 4% aqueous solution of the polymer at 20°C in accordance with DIN 53015 / JIS K 6726.
- the poly mers were obtained from Kuraray (POVALTM) .
- Table 5 polymers with different viscosity and hydrolysis grade .
- composition A composition with polymer II is referred to as composition B
- composition with polymer III is referred to as composition C.
- For each composition 8 mangos were coated in accordance with the method described in example 1 and average weight loss of 8 mangos per test condition was de termined after 25 days incubation at room temperature. The average weight of the mangos at the first day of incuba tion was taken as reference. Table 6 shows the relative weight losses, wherein the highest average weight loss was normalized to 1.
- Table 6 relative weight loss of several PVOH based compositions .
- Table 6 shows that at a glycerol concentration of 0,1 wt . % based on the weight of the polymer in the composition the most pronounced reduction of weight loss is obtained with compositions comprising a polymer with a very high hydrol ysis grade in combination with a low viscosity.
- mangos were coated with the compositions based on ethylene vinyl-alcohol (EVOH) copolymers as listed in Table 7.
- EVOH ethylene vinyl-alcohol
- the viscosity refers to viscosity as determined for a 4% aqueous solution of the polymer at 20°C in accordance with DIN 53015 / JIS K 6726.
- the polymers were obtained from Kuraray (EXCEVALTM)
- compositions were as follows. In a first composition (com position D) , polymer IV was used in a concentration of 1 wt . % based on the weight of the composition. In a second composition (composition E) , polymer V was used in a con centration of 3 wt . % based on the weight of the composi tion. In a third composition (composition F) , polymer VI was used in a concentration of 5 wt . % based on the weight of the composition. All compositions also contained a spacing agent in the form of glycerol in a concentration of 0,01 wt . % based on the weight of the polymer in the composition.
- Mangos were coated in accordance with the method described in example 1 and weight loss was deter mined after 14 days incubation at room temperature. Un- coated mangos were taken as control. Average weight loss of 7 mangos per test condition was determined after 14 days incubation at room temperature. The average weight of the mangos at the first day of incubation was taken as reference. The results are shown in table 8.
- Table 8 weight loss of mangos coated with EVOH based compositions .
- Table 8 shows that when EVOH containing compositions according to the invention are applied to mangos, a reduc tion of weight loss of mangos is achieved compared to un treated mangos.
- oranges post-harvest with various compositions according to the invention fruits were coated with compositions D, E and F as described in example 7.
- Oranges were coated in accordance with the method described in example 1 and weight loss was deter mined after 21 days incubation at room temperature. Un coated mangos were taken as control. Average weight loss of 9 mangos per test condition was determined after 21 days incubation at room temperature. The average weight of the mangos at the first day of incubation was taken as reference. The results are shown in table 9.
- Table 9 weight loss of oranges coated with EVOH based compositions .
- Table 9 shows that when EVOH containing compositions according to the invention are applied to oranges, a re-duction of weight loss of oranges is achieved compared to untreated oranges.
- Table 10 weight loss of mangos with different spac- ing agents.
- Table 10 shows that the presence of spacing agents glycerol, sorbitol or propylene glycol in a coating has an advantageous effect on the weight loss of mangos compared to mangos coated with a composition without spacing agent. Inclusion of either of these spacing agents resulted in reduced weight loss of mangos (between 6,00 and 7,22 %) compared to mangos coated with a composition without a spacing agent (7,27 %) .
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Abstract
The present invention relates to composition for coating fruit. The invention also relates to a method for coating fruit, comprising applying post-harvest to said fruit a coating composition. The invention also relates to a fruit item, coated in accordance with said method. The invention also relates to the use of a coating composition for the preparation of a post-harvest fruit item with en- hanced gloss when coated with said composition compared to a fruit item which is not coated with said composition and/or slower weight loss compared to a fruit item which is not coated with said composition.
Description
COATING FOR FRUIT
The present invention relates to a composition for coating fruit. The invention also relates to a method for coating fruit, comprising applying post-harvest to said fruit a coating composition. The invention also relates to a fruit item, coated in accordance with said method. The invention also relates to the use of a coating composition for the preparation of a post-harvest fruit item with en hanced gloss when coated with said composition compared to a fruit item which is not coated with said composition and/or slower weight loss compared to a fruit item which is not coated with said composition.
Background of the invention
Fruit is often produced and harvested at a different location than the place of consumption. Transporting fruit therefore often involves long distance transport with a considerable time lapse. In addition, in many producing countries, especially in the case of developing economies, a long period of time may elapse between harvest and eventual refrigeration and/or consumption.
Amongst other problems, fruit tends to lose weight during prolonged periods of storage and/or transport. This has an adverse impact on the market value of fruit subjected to such delays, which may result in substantial economic loss.
Numerous coatings have previously been proposed for coating fruit to minimize weight loss during transport. Such coatings have made use of a wide variety of plastic compositions, waxes, fats etc.
A major difficulty exists in obtaining coatings for fruit which prevent excessive loss of weight of the coated fruit during transport and which do not impair breathing thereof to a counterproductive degree.
Coating compositions which prevent excessive loss of weight of the coated fruit during transport and which do not impair breathing of the fruit items are described in WO2017/126956 A1 of the present applicant. Nevertheless, the inventors have observed that there is still room for improvement as regards quality and appearance of coated fruits over a prolonged period of time.
Summary of the invention
In a first aspect, the present invention relates to a com position for coating fruit in the form of a dispersion with water as the dispersant and comprising a plurality of dispersed substances, comprising:
A) a polymer or a mixture of polymers, comprising:
Al) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof wherein said polymer of vinyl alcohol con stitutes at least 50% by weight of the total weight of the dispersed polymeric substances; or
A2) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof and a polymer produced from the monomers vinyl acetate and ethylene and optionally a vinyl ester of a highly branched carboxylic acid; and
B) a spacing agent, wherein said spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition.
In a second aspect the invention relates to a method for coating fruit, comprising applying post-harvest to said fruit a composition in the form of a dispersion with water as the dispersant and comprising a plurality of dis persed substances, comprising
A) a polymer or a mixture of polymers, comprising:
Al) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof wherein said polymer of vinyl alcohol con-
stitutes at least 50% by weight of the total weight of the dispersed polymeric substances; or
A2) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof and a polymer produced from the monomers vinyl acetate and ethylene and optionally a vinyl ester of a highly branched carboxylic acid; and
B) a spacing agent, wherein said spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition.
In a third aspect, the invention relates to a fruit item, coated in accordance with the method according to the second aspect .
In a fourth aspect, the invention relates to the use of a composition in the form of a dispersion with water as the dispersant and comprising a plurality of dispersed substances, comprising
A) a polymer or a mixture of polymers, comprising
Al) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof wherein said polymer of vinyl alcohol con stitutes at least 50% by weight of the total weight of the dispersed polymeric substances; or
A2) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof and a polymer produced from the monomers vinyl acetate and ethylene and optionally a vinyl ester of a highly branched carboxylic acid; and
B) a spacing agent, wherein said spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition, for the preparation of a post-harvest fruit item with enhanced gloss when coated with said composition compared to a fruit item which is not coated with said composition and/or slower weight loss compared to a fruit item which is not coated with said composition.
By applying the coating composition according to the invention, weight loss of fruit is minimized while the coated fruit item is given a glossy appearance throughout the delay caused by transport and/or storage. The coating composition according to the invention thus provides an important improvement with regard to prolonged quality and appearance of coated fruits in case of marketing delays. This has an advantageous impact on the market value of fruit .
At the same time, the coating resulting from said composition when applied to the fruit allows for a minimal continued metabolism and maturation/ ripening of the fruit item within the coating, so that taste of the fruit is not adversely impacted.
Application of the coating composition on fruit results after drying of the composition in a coating which is fully biodegradable and which can be easily washed off with water if desired, so that the coating in effect functions as a removable package for the fruit.
Description of the drawings
Fig.l shows a diagram of the weight loss of oranges after 30 days of incubation. Horizontal axis: treatments; vertical axis: percentage weight loss based on the weight before treatment.
Fig.2 shows a diagram of the gloss of oranges after 30 days of incubation. Horizontal axis: treatments; verti cal axis: average gloss based on a score between 1 and 7.
Fig.3 shows a diagram of the weight loss of mangos after 9 days of incubation. Horizontal axis: treatments; vertical axis: percentage weight loss based on the weight before treatment.
Fig.4 shows a diagram of the gloss of mangos after 9 days of incubation. Horizontal axis: treatments; vertical axis: average gloss based on a score between 1 and 7.
Fig.5 shows a diagram of the weight loss of papayas after 13 days of incubation. Horizontal axis: treatments;
vertical axis: percentage weight loss based on the weight before treatment.
Fig.6 shows a diagram of the gloss of papayas on day 1 after coating the fruit items. Horizontal axis: treat ments; vertical axis: average gloss based on a score be tween 1 and 7.
Fig.7 shows a diagram of the weight loss of avocados after 9 days of incubation. Horizontal axis: treatments, vertical axis: percentage weight loss based on the weight before treatment.
Fig.8 shows a diagram of the gloss of avocados on day 9 after coating the fruit items. Horizontal axis: treat ments; vertical axis: average gloss based on a score be tween 1 and 8.
Fig.9 shows a diagram of the BRIX values of papayas on day 13 after coating the fruit items. Horizontal axis: treatments; vertical axis: average BRIX values in Brix0.
Detailed description of the invention
The invention provides for a coating composition which can be applied post-harvest to a fruit in order to minimize weight loss of said fruit while the coated fruit item has a glossy appearance.
The coating composition is in the form of a disper sion with water as the dispersant and comprises a plurali ty of dispersed substances. This plurality of dispersed substances comprises at least a portion of a polymer and/or a mixture of polymers, and a portion of a spacing agent .
The composition contains at least a linear homopoly mer or copolymer of vinyl alcohol. The inventors have sur prisingly discovered that the use of linear vinyl alcohol polymers lead to increased gloss and decreased weight loss of fruit coated with said composition during marketing de lays .
The vinyl alcohol polymers used in the composition preferably have a molecular weight of at least 10.000 Da. Such polymers cannot pass the membranes of the digestive tracts of the consumers of the fruit. This way washing of the coated fruit is not necessary.
Because the inventors have discovered that it is the presence the vinyl alcohol polymer which confers the ad vantageous effects of increased gloss and decreased weight loss the composition may comprise vinyl alcohol polymers in a proportion of at least 50% by weight of the total weight of the dispersed polymeric substances, preferably based on the weight the total weight of all the dispersed substances .
In one embodiment the composition therefore is in the form of a dispersion with water as the dispersant and com prising a plurality of dispersed substances, comprising:
Al) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof wherein said polymer of vinyl alcohol con stitutes at least 50% by weight of the total weight of the dispersed polymeric substances; and
B) a spacing agent, wherein said spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition.
In another embodiment the the composition therefore is in the form of a dispersion with water as the disper sant and comprising a plurality of dispersed substances, comprising :
A2) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combi nation thereof and a polymer produced from the monomers vinyl acetate and ethylene and optionally a vinyl ester of a highly branched carboxylic acid; and
B) a spacing agent, wherein said spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition.
When used in combination with a polymer produced from the monomers vinyl acetate and ethylene and optionally a vinyl ester of a highly branched carboxylic acid it is al so possible that the composition comprises vinyl alcohol polymer (s) in a proportion of less than 50% by weight of the dispersed polymeric substances in the dispersion and/or less than 50% by weight of all dispersed substances in the dispersion.
It is however preferred, regardless of whether the vinyl alcohol polymers are used as sole polymer species or in combination with other polymer species that the compo sition comprises vinyl alcohol polymers in a proportion of more than 50% by weight of the total amount of dispersed polymeric substances in the dispersion.
The composition may therefore suitably comprise vinyl alcohol polymers in a proportion of at least 55% by weight of the total weight of the dispersed polymeric substances, such as at least 60 %, at least 65%, at least 75 %, at least 80%, at least 85%, at least 90%, at least 95%, at least 96 %, at least 97%, at least 98% or at least 99% by weight of the total weight of the dispersed polymeric sub stances or in ranges between any two of these percentages.
In one embodiment the composition comprises essen tially no further polymers than the abovementioned polyvi nyl alcohol polymers. With essentially no further polymers is meant preferably less than 1% by weight of the poly mers. Such compositions perform particularly well with re gard to increased gloss and decreased weight loss.
The composition comprises vinyl alcohol polymers in a proportion of more than 50% by weight of the total amount of all dispersed substances in the dispersion (w/w) . The composition may suitably comprise vinyl alcohol polymers in a proportion of at least 55% by weight of the total weight of all dispersed substances, such as at least 60 %, at least 65%, at least 75 %, at least 80%, at least 85%, at least 90%, at least 95%, at least 96 %, at least 97%, at least 98% or at least 99% by weight of the total weight
of all dispersed substances or in ranges between any two of these percentages.
The vinyl alcohol polymer preferably is a polyvinyl alcohol homopolymer (PVOH) , an ethylene vinyl alcohol co polymer (EVOH) or a combination thereof. In a highly pre ferred embodiment the vinyl alcohol polymer is a polyvinyl alcohol homopolymer. The inventors have observed high per formance with regard to increased gloss and decreased weight loss of fruit coated with composition based on these polymers.
In the composition the homopolymer or copolymer of vinyl alcohol, such as said polyvinyl alcohol homopolymer or ethylene vinyl alcohol copolymer, is preferably water soluble, i.e. at normal standard temperature, at 20 °C and absolute pressure of 1 bar at least to the extent of their concentration in the composition, such as cold water solu ble vinyl alcohol polymers. Coatings obtained with such polymers show better results and more homogeneous coverage of the fruit items than coatings with non-soluble polymers such as cold-water insoluble polyvinyl alcohol polymers.
Vinyl alcohol polymers with a high hydrolysis degree are in particular suitable. Therefore, in the composition the homopolymer or copolymer of vinyl alcohol, such as said polyvinyl alcohol homopolymer or ethylene vinyl alco hol copolymer, suitably have a hydrolysis degree between 75 and 100 %, preferably between 80 and 100%, more prefer ably between 85 and 98 %, more preferably between 87 and 98 % such as between 88 and 98%. Very suitable hydrolysis degrees are between 85 and 100 %, preferably between 85 and 99, 9%, more preferably between 7 and 99, 9 %, more preferably between 87 and 99, 9 % such as between 88 and 99,9%. It is preferred that the polyvinyl alcohol homopol ymer and the ethylene vinyl alcohol copolymer have a hy drolysis degree of between 95 and 100 %, such as between 95 and 99,9 %, such as between 97 and 99,5 %. Hydrolysis refers to the general meaning known in the art, namely the molar hydrolysis degree, also indicated as mol.%. The in-
ventors have observed that when polymers are used with these rather high hydrolysis degrees, this leads to re duced stickiness of the coatings when applied on the fruit. This is preferred because coatings with low sticki ness have higher integrity, a better appearance and better protective packaging function of the coating.
The polymer portion in the composition may be a mix ture of polymers, which is a linear homopolymer or copoly mer of vinyl alcohol or a combination thereof and a poly mer produced from the monomers vinyl acetate and ethylene (VAE-copolymer) and optionally a vinyl ester of a highly branched carboxylic acid (VAE-terpolymer) . Such composi tions also perform well with regard to increased gloss and decreased weight loss as evidenced in the examples below. Suitable proportions of vinyl alcohol polymer to said VAE polymer may range from 10-100:90:0, such as 10:90, 20: 80, 30:70, 40:60, 50:50, 60:40, 70:30: 80:20, 90:10, 100:0, preferably vinyl alcohol polymer is present in a ratio of 50% or more based on the sum of the weight of vinyl alco hol polymer and VAE polymer.
In case the VAE polymer is produced from the monomers vinyl acetate and ethylene, the polymer is a copolymer. In case the VAE polymer is produced from the monomers vinyl acetate, ethylene and a vinyl ester of a highly branched carboxylic acid, the polymer is a terpolymer. Highly branched carboxylic acids include tertiary carboxylic acids, including neo acids (neo alkanoic acids) which exhibit highly branched structures in which the carboxylic group is attached to a quaternary carbon atom where Rl, R2 and R3 are alkyl groups. Neo acids are trialkyl acetic acids, which include a tetra substituted alpha-carbon. Neo acids and the manufacture thereof are for instance described in M. Fefer, Journal of the American Oil Chemists' Society April 1978, Volume 55, Issue 4, pp A342- A348. Examples of such acids are neopentanoic acids and neodecanoic acids, such as versatic acid of Momentive Performance Materials or Hexion. For instance versatic
acid (9 or 10) of Momentive Performance Materials or Hexion may be used. The vinyl ester of a highly branched carboxylic acid is chosen to affect the rate at which the acetate ester may saponificate and thus to stabilize the terpolymer molecules.
In accordance with the invention the coating composi tion also comprises a portion of a spacing agent. The spacing agent is present in amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition. The presence of this spacing agent is neces sary to provide channels (spaces) for diffusion of meta bolic gases, allowing a minimal continued metabolism and maturation of the fruit item within the coating, so that taste of the fruit is not adversely impacted.
The spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the poly mers within the composition, such as between 0,005 and 0,9 % by weight based on the weight of the polymers within the composition. Suitable spacing agents amounts may be in the range between 0,005 and 0,75 %, between 0,005 and 0,5 %, between 0,01 to 0,9 %, between 0,01 and 0,75 % or between 0,01 and 0,5 % by weight based on the weight of the poly mers within the composition. Particularly useful composi tions may comprise spacing agent between 0,1 and 0,5 % by weight based on the weight of the polymers within the com position. With these concentrations a minimal continued metabolism and maturation of the fruit item within the coating is ensured, so that taste of the fruit is not ad versely impacted, while on the other hand increased gloss and decreased weight loss are achieved. A further ad vantage of having a spacing agent in the composition in these concentrations is that the coating remains intact even in areas of high relative humidity. These low concen trations of spacing agent also contribute to reduced stickiness of the coatings when applied on the fruit.
It is preferred that said spacing agent is a polyol, such as a diol or a triol. Inclusion of polyols in the
composition reduces stickiness of coatings compared to other spacing agents described in the art such as starch. In addition of a substantial amount of starch would increase permeability such that weight loss is not reduced. It is therefore preferred that the composition essentially does not comprise starch, and if it is present that is it present in an amount which is at least a factor 10, preferably 100, preferably 1000 less than the amount of polyol present in the composition. Suitable polyols include glycols and polyethers. Suitable polyols may be selected from the group of glycerol, sorbitol, propylene glycol, polyethylene glycol (polyethylene oxide) or mixtures thereof. Preferably said spacing agent is glycerol. Glycerol may be present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition, such as between 0,005 and 0,9 % by weight based on the weight of the polymers within the composition. Suitable glycerol amounts may be in the range of between 0,005 and 0,75 %, between 0,005 and 0,5 %, between 0,01 to 0,9 %, between 0,01 and 0,75 % or between 0,01 and 0,5 % by weight based on the weight of the polymers within the composition. Particularly useful compositions may comprise glycerol in an amount between 0,1 and 0,5 % by weight based on the weight of the polymers within the composition. Best results are obtained with glycerol concentrations between 0,01 and 1,0 %, such as between 0,01 and 0,9 % by weight of glycerol based on the weight of the polymers within the composition. With these concentrations a minimal continued metabolism and maturation of the fruit item within the coating is ensured, so that taste of the fruit is not adversely impacted. On the other hand increased gloss and decreased weight loss are achieved. A further advantage of having glycerol in the composition in these concentrations is that the coating remains intact even a high relative humidity. These low concentrations of glycerol also
contribute to reduced stickiness of the coatings when applied on the fruit.
A coating composition may in addition to the polymer portion and spacing agent portion mentioned above, also comprise further dispersed substances as well. Such further dispersed substances include bioactive agents, nutrients, fertilizers, trace elements, emulsifiers, surfactants, anti-foaming agents, natural resins, natural polymers, biopolymers, sugars, fatty acids, fatty acid esters, mono/di/tri glycerides, sucrose esters, waxes, pH regulators, antioxidants, scrubbing agents etc. It is preferred that the composition comprises less than 50% by weight of further dispersed substances based on the (dry) weight of the composition, preferably less than 10%, or less than 5 %, such as 1, 2, 3 or 4 % or less. It is further preferred that the composition comprises less than 50% by weight of further dispersed substances based on the weight of the composition (weight of the dispersion) , preferably less than 10 %, or less than 5 %, such as 1, 2, 3 or 4 % or less.
In a highly preferred embodiment, the composition is a dispersion of polyvinyl alcohol homopolymer and glycerol and less than 10 weight % by volume of the dispersion of further dispersed substances in water. Preferably this composition comprises less preferably less than 5 %, such as 1, 2, 3 or 4 weight % by volume of the dispersion or less. Preferably, the weight amount of further dispersed substances is less than the weight amount of polyvinyl alcohol polymer.
Bioactive agents may be selected from the group of ethylene oxidants or neutralizers, antibiotics, fungicides, stabilizers, anti-parasitics , anti-infection means, other biologically active compounds, compounds controlling biological active molecules, useful bacteria, useful fungi, useful enzymes, UV-stabilizers, UV-blockers, etc. Such bioactive agents can be chosen from any group of available and suitable bioactive agents. Such bioactive
agents may be used in order to further improve the conditions during storage of the harvested fruit and to further maintain health, appearance and thus commercial value in a later stage of commercial use. Preferably the bioactive agents do not form a health or environmental risk. Preferably the one or more bioactive agents are used in an amount of less than 5 % by weight of the polymer within the coating composition. For practical purposes, the bioactive agents are preferably water soluble, although other bioactive agents, which can be made water- soluble, such as by using a carrier or encapsulation, are also applicable. In other cases an emulsifier may be added. If one or more crop protecting agents are included in the coating composition, the coating will result in a decrease of the risk of infection by slowing down the development of spores already present before applying the coating. Because of slow and sustained release of the entrapped crop protecting agents, the coating forms a barrier to newly deposited possible harmful micro organisms for an extended-time.
Typical values for the viscosity of the dispersion compositions are from 3-55 mPas (as determined according to the Hoeppler falling ball method, with a 4 wt . % solution at 20°C) in accordance with DIN 53015 / JIS K 6726, however viscosity values outside this range may also be applicable. It is preferred that the viscosity values are not too high, i.e. preferably below 30, because this facilitates handling of the compositions as used according to the invention. The viscosity values in this application refer to viscosity as determined for a 4% aqueous solution of the polymer at 20°C in accordance with DIN 53015 / JIS K 6726.
In case of a polyvinyl alcohol homopolymer it is preferred that the viscosity is lower than 11,5, such as between 3,0 and 9,0. Suitable exemplary polyvinyl alcohol homopolymers may for instance have a viscosity of between 3,2 and 3,8 or between 9,0 and 11,0.
In case of a ethylene vinyl alcohol copolymer it is preferred that the viscosity is lower than 30, such as between 3 and 30. Suitable exemplary polyvinyl alcohol homopolymers may for instance have a viscosity of between 25 and 30 or between 12,0 and 16,0 or between 3,6 and 4,4.
It is preferred that the polyvinyl alcohol homopolymer has a viscosity lower than 11,5, such as between 3,0 and 9,0, and a hydrolysis degree of between 95 and 100 %, such as between 95 and 99, 9 %, such as between 97 and 99,5 %. Suitable examples of polyvinyl alcohol homopolymer have a viscosity of between 3,2 and 3,8 and a hydrolysis degree between 98,0 and 99,0 or a viscosity between 9,0 and 11,0 and a hydrolysis degree between 98,0 and 98,8.
It is preferred that the ethylene vinyl alcohol copolymer has a viscosity lower than 30, such as between 3 and 30 and a hydrolysis degree of between 95 and 100 %, such as between 95 and 99,9 %, such as between 97 and 99,5 %. Suitable examples of ethylene vinyl alcohol copolymer have a viscosity of between 25-30 and a hydrolysis degree between 97,0 and 99,0 or a viscosity between 12,0 and 16,0 and a hydrolysis degree between 99,0 and 99,5 or a viscosity between 3,6 and 4,4 and a hydrolysis degree between 98,0 and 99,0. These combinations of viscosity and hydrolysis grade lead to an optimal balance between reduced stickiness of the coatings when applied on the fruit, easy processing and minimum weight loss of coated fruit items .
The coating compositions as used according to the invention may comprise a polymer portion in an amount of from 0,3 to 25 weight % by volume of the composition. Preferably the composition of the invention comprises polymers in an amount of from 1,5 to 20 weight % by volume of the composition, such as 3,0 to 20 weight % by volume of the composition, more preferably in an amount of from 5 to 15 weight % by volume of the composition.
In a second aspect the invention relates to a method for coating fruit, comprising applying post-harvest to a fruit item a coating composition as described above. In this respect the invention relates in a third aspect also to a fruit item coated in accordance with this method.
Said fruit item is preferably selected from the group of banana, mango, melon, citrus fruits, papayas, lychees, oranges, apples, apricots, avocados, bananas, cantaloupes, figs, guavas, kiwis, nectarines, peaches, pears, persimmons, plums, and tomatoes.
In case of a concentrated composition with low water content, the composition is diluted prior to use.
The method may result in a thickness of the coating of from 0,3 to 25 pm, preferably 1,5 to 20 pm. This can be achieved in a single coating step. Such thicknesses can be achieved by dipping the fruit in a composition with a polymer concentration of 0,3 to 25 or 1,5 to 20 % weight by volume, respectively. A coating of 1,5 to 10 pm is particularly preferred because this provides a minimum weight loss of coated fruit items, while the fruit items have a glossy appearance. Very surprisingly, while prior art coatings often require high coating thickness to prevent a very matt appearance, with the coating composition of the invention highly glossy fruit items are obtained with thin coatings with thicknesses of 15 pm and below. This saves material and also enables to apply a suitable coating in one step, without the necessity to apply multiple layers.
It is also possible to apply multiple coating steps, for instance in two steps. In this case the first coating step results in a primer layer and the second step in a "finishing" layer. For the sake of efficiency it is however preferred that coating is performed in a single step .
The dispersion of the coating composition according to the invention may be applied one or more times directly on the fruit items. Preferably the dispersion is applied
once. The coating dispersion can be applied by several techniques, preferably by spraying or immersion rather than by brushing. When the coating dispersion used has a high viscosity, preferably a dilution of the dispersion is used for applying the dispersion, whereas with a polymer dispersion with a low viscosity, preferably a spraying/immersion technique is used. The coating is allowed or made to dry after being applied. During the process of formation of the coating sequestering, crosslinking and other networking of polymers of the coating composition occurs.
The dispersion of the coating composition according to the invention is applied directly on the fruit items. The coating applied to the fruit can therefore be regarded as a packaging material which is directly applied to the fruit skin. The composition is applied at least on the fruit skin, although applying the composition also on fruit stems/ and or broken surfaces thereof will not be detrimental to gloss and weight stability.
In view of environmental issues the coating is preferably, even if only at a very slow rate, water soluble. Therefore the coating in fact functions as a removable package for the fruit. Furthermore, thereby, e.g. bacteria more rapidly and easily break down the coating after its use into harmless products, i.e. carbon dioxide and water. The ratio of spacing agent to polymer in the composition of the invention ensures a balance between water resistance in case of high relative humidity and water solubility in case of longer direct immersion in water .
In a fourth aspect the invention relates to the use of abovementioned composition for the preparation of a post-harvest fruit item with enhanced gloss when coated with the composition as described above in respect of the first and second aspect of the invention compared to a fruit item which is not coated with said composition and/or slower weight loss compared to a fruit item which
is not coated with said composition, preferably for the preparation of a post-harvest fruit item having a combination of the traits of enhanced gloss, and slower weight loss compared to a fruit item which is not coated with said composition.
The following examples are meant to illustrate and not to limit the invention.
Examples
Example 1 : oranges
To test the effect of coating oranges post-harvest with various compositions according to the invention, fruits were coated with the following compositions:
1) Solutions of 5 % by weight to volume of a copolymer of ethylene and vinyl acetate (VAE) to which glycerol was added in concentrations of 0,01, 0,1, and 1 weight % based on the weight of the polymer. These compositions are indicated in tables 1 to 4 below as VAE, 0,01 % glycerol, VAE, 0,1 % glycerol, VAE, 1 % glycerol.
2) Solutions of 7,5 % by weight to volume of a homopolymer of polyvinyl alcohol (PVOH) to which glycerol was added in concentrations of 0,01, 0,1, and 1 weight % based on the weight of the polymer. These compositions are indicated in tables 1 to 4 below as PVOH, 0,01 % glycerol, PVOH, 0,1 % glycerol, PVOH, 1 % glycerol.
3) Solutions of 3,75 % by weight to volume of a homopolymer of polyvinyl alcohol (PVOH) and 2,5 % by weight to volume of a copolymer of ethylene and vinyl acetate (VAE) to which glycerol was added in concentrations of 0,01, 0,1, and 1 weight % based on the weight of the polymers in the composition. These compositions are indicated in tables 1 to 4 below as PVOH, 0,01 % glycerol, PVOH, 0,1 % glycerol, PVOH, 1 % glycerol. In this example POVAL 6-88 of Kuraray ( (POVAL™) , viscosity ~6, hydrolysis grade ~ 88 mol.%) was used as PVOH. Coatings were applied by dipping oranges of known weight
in one of the above compositions resulting in a layer thickness of 5 to 7,5 micron. Control oranges were not coated
After 30 days of incubation the weight of the oranges was determined again and the average weight loss per orange 30 days after application of the coating was calculated from a set of 13 oranges that were exposed to the same treatment.
Fruit was incubated at room temperature at a relative humidity of between 40 and 50%.
Also the gloss was determined. This was done by a test panel. Gloss was assessed on the basis of a 1-7 score. For purposes of reliability, the oranges were randomized and the volunteers of the test panel were not informed of the treatment that oranges were subjected to.
The results are shown in table 1.
Table 1: Weight loss over 30 days and gloss with various coatings : oranges .
The results of table 1 are visualized in the diagrams of Fig.l and Fig.2. Fig.l shows that when the PVOH con taining compositions according to the invention are ap plied to oranges, a marked reduction of weight loss of or anges is achieved compared to untreated oranges and orang es treated with a polymer composition which does not con- tain PVOH. Low weight loss is desirable because fruit items are in general traded on the basis of weight and a reduction of weight loss implies a reduction of "infla tion" of the marketing value of the fruit during transport and storage.
Furthermore, Fig.2 shows that when the PVOH contain ing compositions according to the invention are applied to oranges, a marked increase of gloss of oranges is achieved compared to untreated oranges and oranges treated with a polymer composition which does not contain PVOH. This in- creased gloss is most pronounced if a composition based on PVOH and glycerol is used without further polymers (PVOH, 0,01 % glycerol, PVOH, 0,1 % glycerol, PVOH, 1 % glycer ol) . The best gloss results are obtained with low amounts of glycerol (0,01%).
Example 2 : mango
The test described in example 1 was performed also on mangos by dipping mangos of known weight in one of the above compositions described in example 1 resulting in a layer thickness of 5 to 7,5 micron. Control mangos were not coated. The same conditions as in example 1 were used, except where indicated.
After 9 days of incubation the weight of the mangos was determined again and the average weight loss per mango 9 days after application of the coating was calculated
from a set of 6 mangos that were exposed to the same treatment. Gloss was also assessed as described in example 1. The results are shown in table 3.
Table 2 : Weight loss after 9 days and gloss with various coatings : mango .
The results of table 2 are visualized in the diagrams of Fig.3 and Fig.4.
Fig.3 shows that when the PVOH containing composi tions according to the invention are applied to mangos, a marked reduction of weight loss of mangos is achieved com pared to untreated mangos and mangos treated with a poly mer composition which does not contain PVOH.
Furthermore, Fig.4 shows that when the PVOH contain ing compositions according to the invention are applied to mangos, a marked increase of gloss of mangos is achieved compared to untreated mangos and mangos treated with a polymer composition which does not contain PVOH. This in creased gloss is most pronounced if a composition based on PVOH and glycerol is used without further polymers (PVOH, 0,01 % glycerol, PVOH, 0,1 % glycerol, PVOH, 1 % glycer ol) . The best gloss results are obtained with low amounts of glycerol (0,01%).
Example 3 : papaya
The test described in example 1 was performed also on papayas by dipping papayas of known weight in one of the above compositions described in example 1 resulting in a layer thickness of 5 to 7,5 micron. Control papayas were not coated. The same conditions as in example 1 were used, except where indicated.
After 13 days of incubation the weight of the papayas was determined again and the average weight loss per papaya 13 days after application of the coating was calculated from a set of 6 papayas that were exposed to the same treatment. Gloss was also assessed as described in example 1, in this case on the first day after application of the coating. The results are shown in table 3.
Table 3: Weight loss after 13 days and gloss with various coatings : papaya .
The results of table 3 are visualized in the diagrams of Fig.5 and Fig.6.
Fig.5 shows that when the PVOH containing composi tions according to the invention are applied to papayas, a marked reduction of weight loss of papayas is achieved compared to untreated papayas and papayas treated with a polymer composition which does not contain PVOH. This re duction of weight loss is most pronounced if a composition based on PVOH and glycerol is used without further poly mers (PVOH, 0,01 % glycerol, PVOH, 0,1 % glycerol, PVOH, 1 % glycerol) .
Furthermore, Fig.6 shows that when the PVOH contain ing compositions according to the invention are applied to papayas, a marked increase of gloss of papayas is achieved compared to untreated papayas and papayas treated with a polymer composition which does not contain PVOH. This in- creased gloss is most pronounced if a composition based on PVOH and glycerol is used without further polymers (PVOH, 0,01 % glycerol, PVOH, 0,1 % glycerol, PVOH, 1 % glycer ol) . Example 4 : avocado
The test described in example 1 was performed also on avocados by dipping avocados of known weight in one of the above compositions described in example 1 resulting in a layer thickness of 5 to 7,5 micron. Control avocados were not coated. The same conditions as in example 1 were used, except where indicated.
After 9 days of incubation the weight of the avocados was determined again and the average weight loss per avocado 9 days after application of the coating was calculated from a set of 6 avocados that were exposed to the same treatment. Gloss was also assessed as described in example 1, in this case on the 9th day after application of the coating. The results are shown in table 4.
The results of table 4 are visualized in the diagrams of Fig.7 and Fig.8.
Fig.7 shows that when the PVOH containing composi tions according to the invention are applied to avocados, a marked reduction of weight loss of avocados is achieved compared to untreated avocados and avocados treated with a polymer composition which does not contain PVOH.
Furthermore, Fig.8 shows that when the PVOH contain ing compositions according to the invention are applied to avocados, a marked increase of gloss of avocados is achieved compared to untreated avocados and avocados treated with a polymer composition which does not contain PVOH. This increased gloss is most pronounced if a compo sition based on PVOH and glycerol is used without further polymers (PVOH, 0,01 % glycerol, PVOH, 0,1 % glycerol, PVOH, 1 % glycerol) .
Example 5
Fruit was also subjected to BRIX testing. The BRIX scale is a measurement for the sugar content of fruit. It reflects the amount of solids in the sap, which includes sugars and valuable minerals and trace minerals. A higher BRIX indicates better flavour and better nutrient value. BRIX values were determined with a refractometer .
The papayas of example 3 were subjected to a BRIX test of which the results are shown in Fig. 9. As can be seen in Fig.9 at "start" i.e. before treatment the average BRIX of papayas was just above 11 Brix0. BRIX values were determined after 13 days for papayas which were subjected to the various treatments described above in example 1 and 3. It is clear from Fig.9 that, regardless of the treat ment, the Brix values have increased in time, indicating ripening and development of taste and flavour during the time of incubation.
Example 6
The influence of viscosity and hydrolysis grade on weight loss of mangos was tested by using the polymers as listed in Table 5. The viscosity refers to viscosity as determined for a 4% aqueous solution of the polymer at 20°C in accordance with DIN 53015 / JIS K 6726. The poly mers were obtained from Kuraray (POVAL™) .
Table 5: polymers with different viscosity and hydrolysis grade .
The polymers listed in Table 5 were used in 3 coating compositions in a concentration of 3,5 weight % of polymer based on the weight of the composition. As spacing agent glycerol was used in a concentration of 0,1 weight % based on the weight of the polymer in the composition. The com position with polymer I is referred to as composition A, composition with polymer II is referred to as composition B and the composition with polymer III is referred to as composition C. For each composition 8 mangos were coated in accordance with the method described in example 1 and average weight loss of 8 mangos per test condition was de termined after 25 days incubation at room temperature. The average weight of the mangos at the first day of incuba tion was taken as reference. Table 6 shows the relative weight losses, wherein the highest average weight loss was normalized to 1.
Table 6: relative weight loss of several PVOH based compositions .
Table 6 shows that at a glycerol concentration of 0,1 wt . % based on the weight of the polymer in the composition the most pronounced reduction of weight loss is obtained with compositions comprising a polymer with a very high hydrol ysis grade in combination with a low viscosity. Example 7
To test the effect of coating mangos post-harvest with various compositions according to the invention, mangos were coated with the compositions based on ethylene vinyl-alcohol (EVOH) copolymers as listed in Table 7. The viscosity refers to viscosity as determined for a 4% aqueous solution of the polymer at 20°C in accordance with DIN 53015 / JIS K 6726. The polymers were obtained from Kuraray (EXCEVAL™)
Table 7: different EVOH polymers (Mangos) .
Compositions were as follows. In a first composition (com position D) , polymer IV was used in a concentration of 1 wt . % based on the weight of the composition. In a second composition (composition E) , polymer V was used in a con centration of 3 wt . % based on the weight of the composi tion. In a third composition (composition F) , polymer VI was used in a concentration of 5 wt . % based on the weight of the composition. All compositions also contained a spacing agent in the form of glycerol in a concentration of 0,01 wt . % based on the weight of the polymer in the composition. Mangos were coated in accordance with the method described in example 1 and weight loss was deter mined after 14 days incubation at room temperature. Un- coated mangos were taken as control. Average weight loss of 7 mangos per test condition was determined after 14 days incubation at room temperature. The average weight of the mangos at the first day of incubation was taken as reference. The results are shown in table 8.
Table 8: weight loss of mangos coated with EVOH based compositions .
Table 8 shows that when EVOH containing compositions according to the invention are applied to mangos, a reduc tion of weight loss of mangos is achieved compared to un treated mangos.
Example 8
To test the effect of coating oranges post-harvest with various compositions according to the invention, fruits were coated with compositions D, E and F as described in
example 7. Oranges were coated in accordance with the method described in example 1 and weight loss was deter mined after 21 days incubation at room temperature. Un coated mangos were taken as control. Average weight loss of 9 mangos per test condition was determined after 21 days incubation at room temperature. The average weight of the mangos at the first day of incubation was taken as reference. The results are shown in table 9.
Table 9: weight loss of oranges coated with EVOH based compositions .
Table 9 shows that when EVOH containing compositions according to the invention are applied to oranges, a re- duction of weight loss of oranges is achieved compared to untreated oranges.
Example 9
A number of spacing agents was tested for their in- fluence on weight loss of mangos. For this purpose compo sitions were prepared with PVOH (POVAL 6-88 of Kuraray
(POVAL™) , viscosity ~6, hydrolysis grade ~ 88 mol.%) in a concentration of 3,5 wt . % based on the weight of the com position. The spacing agents were used in concentrations of 0,01 and 0,1 wt . % based on the weight of the polymer in the composition. As a control a composition containing 3,5 wt . % POVAL 6-88 based on the weight of the composition without spacing agent added was used. Mangos were coated in accordance with the method described in example 1 and average weight loss percentages of 7 mangos per test con dition were determined after 9 days incubation at room temperature. The results are shown in table 10 below,
which shows the percentages of weight loss after 9 days of incubation based on the average weight of 7 mangos.
Table 10: weight loss of mangos with different spac- ing agents.
Table 10 shows that the presence of spacing agents glycerol, sorbitol or propylene glycol in a coating has an advantageous effect on the weight loss of mangos compared to mangos coated with a composition without spacing agent. Inclusion of either of these spacing agents resulted in reduced weight loss of mangos (between 6,00 and 7,22 %) compared to mangos coated with a composition without a spacing agent (7,27 %) .
The above examples show that in accordance with the invention marked reduction of weight loss of fruit produce is achieved in combination with improved gloss if said fruit is coated with the composition as defined in the claims. The best results are obtained with respect to gloss improvement when compositions are used wherein the composition is an aqueous dispersion of polyvinyl alcohol homopolymer and spacing agent without a requirement for further dispersed substances.
Claims
1. A composition for coating fruit in the form of a dispersion with water as the dispersant and comprising a plurality of dispersed substances, comprising
A) a polymer or a mixture of polymers, comprising
Al) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and
100% or a combination thereof, wherein said polymer of vinyl alcohol constitutes at least 50% by weight of the total weight of the dispersed polymeric sub- stances; or
A2) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and
100% or a combination thereof, and a polymer produced from the monomers vinyl acetate and ethylene and op- tionally a vinyl ester of a highly branched carbox ylic acid; and
B) a spacing agent, wherein said spacing agent is present in an amount between 0,001 and 0,9 % by weight based on the weight of the polymers within the composition.
2. The composition according to claim 1, wherein the vinyl alcohol polymer is a polyvinyl alcohol homopolymer, an ethylene vinyl alcohol copolymer or a combination thereof .
3. The composition according to claim 1, wherein the vinyl alcohol polymer is a polyvinyl alcohol homopoly mer .
4. The composition according to any of the claims 1 to 3, wherein said homopolymer and/or copolymer of vinyl alcohol has/have a hydrolysis degree between 85 and 100 %, such as between 95 and 99,9 %, such as between 97 and 99,5 % or between 85 and 98 % or between 88 and 98 %.
5. The composition according to any of the claims 1 to 4, wherein
the polyvinyl alcohol homopolymer has a viscosity lower than 11,5 and a hydrolysis degree of between 95 and 100 %; and/or wherein
the ethylene vinyl alcohol copolymer has a viscosity lower than 30 and a hydrolysis degree of between 95 and 100 %.
6. The composition according to any of the claims 1 to 5, wherein said spacing agent is present in the compo sition in an amount between 0,1 to 0,5 % by weight based on the weight of the polymers within the composition.
7. The composition according to any of the claims 1 to 6, wherein said spacing agent is a polyol, such as a polyol selected from the group of glycerol, sorbitol, pro pylene glycol, polyethylene glycol or mixtures thereof, preferably glycerol.
8. The composition according to any of the claims 1 to 7 wherein said polymer of vinyl alcohol constitutes at least 50% by weight based on the total weight of the dis- persed polymeric substances, preferably based on the total weight of all dispersed substances.
9. The composition according to any of the claims 1 to 8, wherein the composition comprises essentially no further polymers.
10. The composition according to any of the claims 1 to 9, wherein the composition comprises less than 10% by weight of further dispersed substances based on the volume of the composition.
11. The composition according to any of the claims 1 to 10, wherein the composition is a dispersion of polyvi nyl alcohol homopolymer and glycerol and less than 10% by weight of further dispersed substances in water.
12. A method for coating fruit, comprising applying post-harvest to said fruit a composition in the form of a dispersion with water as the dispersant and comprising a plurality of dispersed substances, comprising
A) a polymer or a mixture of polymers, comprising
Al) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combination thereof wherein said polymer of vinyl alcohol constitutes at least 50% by weight of the total weight of the dispersed polymeric substanc es; or
A2) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combination thereof and a polymer produced from the monomers vinyl acetate and ethylene and op tionally a vinyl ester of a highly branched carbox ylic acid; and
B) a spacing agent, wherein said spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition.
13. A fruit item, coated in accordance with the meth od according to claim 12.
14. Use of a composition in the form of a dispersion with water as the dispersant and comprising a plurality of dispersed substances, comprising
A) a polymer or a mixture of polymers, which is
Al) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combination thereof wherein said polymer of vinyl alcohol constitutes at least 50% by weight of
the total weight of the dispersed polymeric substanc es; or
A2) a linear homopolymer or copolymer of vinyl alcohol having a hydrolysis degree between 75 and 100% or a combination thereof and a polymer produced from the monomers vinyl acetate and ethylene and op tionally a vinyl ester of a highly branched carbox ylic acid; and
B) a spacing agent, wherein said spacing agent is present in an amount between 0,001 and 1,0 % by weight based on the weight of the polymers within the composition,
for the preparation of a post-harvest fruit item with enhanced gloss when coated with said composition compared to a fruit item which is not coated with said composition and/or slower weight loss compared to a fruit item which is not coated with said composition.
15. Use according to claim 14, for the preparation of a post-harvest fruit item having a combination of the traits of enhanced gloss, and slower weight loss compared to a fruit item which is not coated with said composition.
16. Method according to claim 12 or use according to claim 14 or 15, wherein said composition is as defined in any of the claims 1 to 11.
-o-o-o-
Priority Applications (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US16/959,104 US20200329725A1 (en) | 2017-12-29 | 2018-12-27 | Coating for fruit |
| BR112020012314-5A BR112020012314A2 (en) | 2017-12-29 | 2018-12-27 | composition for fruit coating and its use, method for fruit coating, fruit item |
| PE2020000849A PE20210085A1 (en) | 2017-12-29 | 2018-12-27 | FRUIT COATING |
| ES18836479T ES2859450T3 (en) | 2017-12-29 | 2018-12-27 | Coating for fruit |
| MX2020006167A MX2020006167A (en) | 2017-12-29 | 2018-12-27 | Coating for fruit. |
| MA51446A MA51446B1 (en) | 2017-12-29 | 2018-12-27 | Fruit coating |
| EP18836479.8A EP3731644B1 (en) | 2017-12-29 | 2018-12-27 | Coating for fruit |
| CN201880084710.3A CN111669974B (en) | 2017-12-29 | 2018-12-27 | Fruit coating |
| JP2020555306A JP7269256B2 (en) | 2017-12-29 | 2018-12-27 | fruit coating |
| PH12020500561A PH12020500561A1 (en) | 2017-12-29 | 2020-06-23 | Coating for fruit |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP17211161.9 | 2017-12-29 | ||
| EP17211161 | 2017-12-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2019129822A1 true WO2019129822A1 (en) | 2019-07-04 |
Family
ID=61002807
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2018/097040 WO2019129822A1 (en) | 2017-12-29 | 2018-12-27 | Coating for fruit |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US20200329725A1 (en) |
| EP (1) | EP3731644B1 (en) |
| JP (1) | JP7269256B2 (en) |
| CN (1) | CN111669974B (en) |
| BR (1) | BR112020012314A2 (en) |
| CL (1) | CL2020001734A1 (en) |
| EC (1) | ECSP20038475A (en) |
| ES (1) | ES2859450T3 (en) |
| MA (1) | MA51446B1 (en) |
| MX (1) | MX2020006167A (en) |
| PE (1) | PE20210085A1 (en) |
| PH (1) | PH12020500561A1 (en) |
| WO (1) | WO2019129822A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11582979B2 (en) | 2020-06-07 | 2023-02-21 | Comestaag Llc | Selectively treating plant items |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL2023845B1 (en) * | 2019-09-18 | 2020-11-05 | Liquidseal Holding B V | Coating for flower heads |
| CN115462496B (en) * | 2022-09-13 | 2024-04-26 | 广州中医药大学(广州中医药研究院) | Application of chitosan-VAE composite packaging film in improving quality of dried orange peel |
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|---|---|---|---|---|
| GB1500534A (en) * | 1974-03-13 | 1978-02-08 | Moon Star Chemical Corp | Preservation of agricultural products |
| EP1020124A2 (en) * | 1999-01-13 | 2000-07-19 | Planet Polymer Technologies Inc. | Process for preserving fresh produce and coating composition therefor |
| EP2193710A1 (en) * | 2008-12-05 | 2010-06-09 | Patent 06-001 B.V. | Coating for lily bulbs |
| WO2016166389A1 (en) * | 2015-04-13 | 2016-10-20 | Desarrollos Sanitarios Hortofruticolas 2121 Sl | Coating composition for fruits and its use |
| WO2017126956A1 (en) | 2016-01-19 | 2017-07-27 | Liquidseal Holding B.V. | Coating for fruit |
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| SI1696738T1 (en) * | 2003-12-12 | 2008-08-31 | Basf Se | Method and means for treating the surface of food products |
| CN101389716A (en) | 2006-02-23 | 2009-03-18 | 纳幕尔杜邦公司 | Removable antimicrobial coating compositions and methods of use |
| US8628844B2 (en) * | 2006-07-05 | 2014-01-14 | The Procter & Gamble Company | Water-soluble substrate with resistance to dissolution prior to being immersed in water |
| NL2014860B1 (en) * | 2015-05-27 | 2017-01-31 | Csk Food Enrichment Bv | Cheese coating. |
-
2018
- 2018-12-27 MX MX2020006167A patent/MX2020006167A/en unknown
- 2018-12-27 BR BR112020012314-5A patent/BR112020012314A2/en unknown
- 2018-12-27 JP JP2020555306A patent/JP7269256B2/en active Active
- 2018-12-27 US US16/959,104 patent/US20200329725A1/en active Pending
- 2018-12-27 EP EP18836479.8A patent/EP3731644B1/en active Active
- 2018-12-27 WO PCT/EP2018/097040 patent/WO2019129822A1/en active Application Filing
- 2018-12-27 MA MA51446A patent/MA51446B1/en unknown
- 2018-12-27 PE PE2020000849A patent/PE20210085A1/en unknown
- 2018-12-27 CN CN201880084710.3A patent/CN111669974B/en active Active
- 2018-12-27 ES ES18836479T patent/ES2859450T3/en active Active
-
2020
- 2020-06-23 PH PH12020500561A patent/PH12020500561A1/en unknown
- 2020-06-25 CL CL2020001734A patent/CL2020001734A1/en unknown
- 2020-07-20 EC ECSENADI202038475A patent/ECSP20038475A/en unknown
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| GB1500534A (en) * | 1974-03-13 | 1978-02-08 | Moon Star Chemical Corp | Preservation of agricultural products |
| EP1020124A2 (en) * | 1999-01-13 | 2000-07-19 | Planet Polymer Technologies Inc. | Process for preserving fresh produce and coating composition therefor |
| EP2193710A1 (en) * | 2008-12-05 | 2010-06-09 | Patent 06-001 B.V. | Coating for lily bulbs |
| WO2016166389A1 (en) * | 2015-04-13 | 2016-10-20 | Desarrollos Sanitarios Hortofruticolas 2121 Sl | Coating composition for fruits and its use |
| WO2017126956A1 (en) | 2016-01-19 | 2017-07-27 | Liquidseal Holding B.V. | Coating for fruit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11582979B2 (en) | 2020-06-07 | 2023-02-21 | Comestaag Llc | Selectively treating plant items |
Also Published As
| Publication number | Publication date |
|---|---|
| BR112020012314A2 (en) | 2020-11-24 |
| CL2020001734A1 (en) | 2020-12-18 |
| MX2020006167A (en) | 2020-10-14 |
| ECSP20038475A (en) | 2020-08-31 |
| JP7269256B2 (en) | 2023-05-08 |
| PH12020500561A1 (en) | 2021-05-17 |
| EP3731644B1 (en) | 2021-02-17 |
| US20200329725A1 (en) | 2020-10-22 |
| ES2859450T3 (en) | 2021-10-04 |
| PE20210085A1 (en) | 2021-01-11 |
| CN111669974A (en) | 2020-09-15 |
| JP2021509588A (en) | 2021-04-01 |
| CN111669974B (en) | 2024-02-06 |
| MA51446A (en) | 2020-11-04 |
| EP3731644A1 (en) | 2020-11-04 |
| MA51446B1 (en) | 2021-04-30 |
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